222. _To make_ Cambridge _Almond Butter._
Take a Quart of Cream and sixteen Eggs well beaten, mix them together
and strain them into a Posnet, set them on a soft fire, and stir them
continually; when it is ready to boil, put in half a quarter of a Pint
of Sack, and stir it till it run to a Curd, then strain the Whey from it
as much as may be, then beat four Ounces of blanched Almonds with
Rosewater, then put the Curd and beaten Almonds and half a pound of fine
Sugar into a Mortar, and beat them well together, then put it into
Glasses and eat it with bread, it will keep a Fortnight.
223. _To make a Sack Posset without Milk or Bread._
Take a Quart of Ale and half a Pint of Sack, boil them with what spice
you please, then take three quarters of a pound of sugar, and twenty
Eggs, Yolks and Whites well beaten and strained, then take four Ounces
of Almonds blanched and beaten with Rosewater, put them to the Eggs, and
put them to the other things in the Posnet upon the fire, and keep them
stirring, and when it boileth up, put it into a Bason, and strew on
beaten spice and sugar, you must also sweeten it when the Eggs go in.
224. _To preserve Figs and dry them._
To every pound of your large ripe English Figs, take a pound of Sugar,
and one Pint of Water boil your Sugar and Water, and scum it, then put
in your Figs, and boil them very well till they are tender & clear; boil
them very fast, when they have been in the Syrup a week, boil some sugar
to a Candy height, and put in the Figs, and when you perceive they are
enough, lay them out to dry.
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